Did you really think I would send you off into the world tomorrow without a green dessert recipe in your back pocket?
Do people even still really say “in your back pocket” anymore? How about “on your computer screen?” or “on your iphone” or, even better, in your oven?
Truth be told, I was going to wait until tomorrow morning to post this finger-lickin’ puckery sweet creamy lime bar recipe but then I thought to myself there’s gotta be at least one of you out there that will stay home tonight, on a Friday night, and bake. And I’d really like to you bake this if that’s you!
This recipe is adapted from my lemon bar recipe that I posted a few years ago. Wow…did I really just say a few years ago? That’s weird. That recipe was from one of my very favorite cookbooks— My Nepenthe. Next time you’re in the market for a great cookbook, please try this one! It has beautiful photos, recipes and stories from my favorite place on earth, Big Sur. Speaking of Big Sur, I am taking Adam camping there for his birthday next month! Air mattresses, pedicures and wine will be involved.
Ingredients:
-For The Crust
4 tablespoons (1/2 stick) unsalted butter, melted and cooled, plus more for pan
2/3 cup almond flour or ground nuts (any you prefer)
1 cup (4 ounces) graham-cracker crumbs
1/4 cup sugar
1 tablespoons grated lime zest
-For The Filling
2 large egg yolks
1 can (14 ounces) sweetened condensed milk
1/2 cup fresh lime juice (around 5 medium limes)
2 tablespoons fresh lemon juice (around 1 medium lemon)
Directions:
1. Preheat oven to 350 degrees. Brush an 8-inch square baking dish with melted butter. (This step is important because it will make it easy for you to remove the parchment paper later.) Line bottom with parchment paper, leaving a 2-inch overhang on two sides.
2. To make the crust: Whisk almond flour/ground nuts with graham-cracker crumbs, sugar, and zest. Mix in butter. Press mixture into bottom and 1 inch up sides of prepared pan. Bake until lightly browned, 8 to 12 minutes. Cool crust, 30 minutes.
3. To make the filling: In a large bowl, whisk together egg yolks and condensed milk. Add lime juice and lemon juice; whisk until smooth. Pour filling into cooled crust; carefully spread to edges.
4. Bake until set, about 15 minutes. Cool in pan on rack; then chill at least 1 hour before serving. Using parchment paper overhang, lift out of pan, and transfer to a cutting board. With a serrated knife, cut into 16 squares, wiping knife with a damp kitchen towel between each cut.
Source: allrecipes.com